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Apr 19, 2024
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Catalog 2016-2017 [ARCHIVED CATALOG]
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CULA 195 Capstone, Portfolio5 credits
Students construct a professional portfolio of all culinary experience obtained to date which will include current resume, cover letters, current job postings, 5 year plan and copies of all certificates and awards achieved during their time in the program. Students will design and prepare either a 4 course meal for 12 guests or baking presentation utilizing skills learned throughout the program.
Prerequisites: CULA 120 , CULA 127 , CULA 128 , CULA 128 , CULA 144 , and CULA 146 or BAKE 122
Quarters Offered: Winter, Spring
Global Outcome(s)
This course teaches to the global outcome of Teamwork.
Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:
- Design and prepare a cost effective and marketable menu
- Cost out each recipe for the menu and prepare a note book for the luncheon or bakery display
- Execute menu to plan using skills gained throughout time spent in the program
- Collaborate with fellow students and instructors on implementation of said menu
- Prepare a resume and demonstrate effective interviewing skills
- Prepare a five year plan and vision statement
- Assemble a portfolio of all work including certificates and awards
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